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Atherton potato & salmon frittata

Ingredients

  • 20g butter
  • Olive oil
  • 8 eggs
  • 2 large potatoes (small dice)
  • 1 spring onion (finely chopped)
  • Smoked salmon and salmon eggs
  • 60ml cream
  • 25g grated parmesan
  • 1 tablespoon chopped dill
  • Avocado oil (purchase from any good deli)

Method

  1. Pre-blanch in simmering salted water diced potato (be careful not to overcook).
  2. Add a little olive oil to non-stick pan, sautéed semi cooked potato until brown.
  3. Add spring onion and stir gently.
  4. Whisk eggs, cream, parmesan and dill.
  5. Place potatoes and onions in non-stick pan and pour over egg mixture.
  6. Cook for 2 minutes, until bottom sets.
  7. Place into oven (180 degrees) for about 10 minutes or until sets.
  8. Serve with smoked salmon and salmon eggs, drizzle with avocado oil.

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BROUGHT TO YOU BY A PEPPERS CHEF

Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach.
Read more about Tides Restaurant & Bar.

 
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26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.

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